1In a 6 quart heavy pan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, and nutmeg.
2Bring to a boil, stirring constantly. Reduce heat. Simmer covered for 20 minutes, stirring frequently. Remove from heat. Sprinkle mixture with pectin and stir until desolved.
3Bring mixture back to boiling stirring constantly. Add both sugars. Return to boil and cook 1 minute still stirring constantly. Remove from heat and quickly skim foam off with a metal spoon. Stir in vanilla, coconut, and raisins.
4Ladle hot jam into hot sterilized half pint jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process filled jars in boiling water canner for 10 minutes. Start timing when water is at full boil.